CATALOGUE 2009 - Manufaktur Jörg Geiger, Apfelweincocktails ...

Documentation describes the
manufacture of sparkling wine from
the famous Champagne baking pear
as early as 1760. This “top-rank wine
pear” is first harvested, then washed
and sorted by hand according to
ripeness. The “sweating” that follows
is part of our secret, so that the
luxurious aroma of the pear can
fully develop.
The yellow pear is washed, crushed
and carefully pressed under low
pressure. The sweet juice runs clear
from the press, the tannins from the
pears immediately settle out from
the suspended solids. The sweet juice
remains overnight in the settling
tank before being transferred to
barrels for the first fermentation the
following morning. The slow, aromapreserving
cold fermentation process
carries on for almost three months
in the new cellar. Then, between the
end of December and the beginning
of January after decanting and
filtration, the blending of the cuvées
takes place. This is where experience,
ability and skill come into play. After
the bottling process begins the second
fermentation with the residual
sugar and the Champagne yeast.
Altogether, the sparkling wine
remains in the bottle for at least
nine months until it is shaken and
4
released from the lees at the end of
the traditional bottle fermentation
process.
The result of this unique and painstaking
work is extraordinary refinement
and harmony. The sparkling pear
wine from the Champagne baking
pear presents itself as a fine-bubbled,
long-lasting, intense sparkling wine.
The aroma infatuates with notes of
ripe pears. Then on the palate comes
the big surprise. Containing around
8 % alcohol, the very light and stimulating
sparkling wines are unusually
delicate, rounded and mild.
The sparkling pear wines from the
Champagne baking pear are easily
digestible on account of their
“stomach-friendly” pH value. Firm,
pleasant tannin notes lend structure,
are highly stimulating to the
appetite and also enhance the inner
quality of the antioxidants.
Prof. R. Carle of the Institute of
Food Technology at the University
of Hohenheim, Stuttgart, found that
“enjoying two glasses of sparkling
pear wine from the Champagne
baking pear per day could reduce
the risk of cardiovascular disease”.
Red wines are known for being rich
in tannins, which prevent damage
from occurring to the body’s natural
proteins.
The Champagne baking pear has a
concentration of these materials
that is approx. 10-times higher and
can therefore be regarded as healthpromoting.
“Sparkling pear wine from the
Champagne baking pear is the ideal
accompaniment to an evening for
two.”